Description
This Best Ever Crab Spinach Artichoke Dip combines creamy cheeses, fresh spinach, tender artichokes, and sweet lump crab meat for a rich and satisfying appetizer. Perfectly smooth with a cheesy golden crust, it’s an irresistible dip ideal for parties, gatherings, or cozy nights in.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 4 ounces cream cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
Cheeses
- 1 cup parmesan cheese (freshly grated)
- 1 cup mozzarella (freshly shredded)
Vegetables & Seafood
- 10 ounces baby spinach (fresh)
- 6 ounce jar marinated artichokes (drained)
- 1 pound lump crab meat
Topping
- 1 tablespoon chives (finely chopped for topping)
Instructions
- Melt Butter and Make Roux: In a cast iron skillet, melt the butter over medium heat. Once fully melted, reduce the heat to low and whisk in the flour. Gradually add the half and half ¼ cup at a time, whisking until the mixture smooths and thickens into a creamy base.
- Add Cream Cheese and Seasonings: Increase the heat to medium-low. Add the cream cheese, Worcestershire sauce, and Dijon mustard, stirring continuously until the cream cheese melts completely into the sauce.
- Incorporate Spinach: Add fresh spinach in small handfuls, stirring after each addition until the leaves wilt down and become evenly coated in the sauce. Continue adding spinach gradually until all is incorporated.
- Mix in Artichokes and Crab: Lower the heat to low. Gently fold in the drained marinated artichokes and lump crab meat, taking care not to break up the crab lumps or artichoke pieces.
- Add Cheeses: Turn off the heat and stir in the grated parmesan and shredded mozzarella cheeses until fully combined and melted into the dip.
- Broil for Finish: Transfer the dip into a baking dish or leave it in the cast iron skillet. Place under the oven broiler for 5-6 minutes until the cheese is bubbly and slightly browned on top.
- Garnish and Serve: Remove from the oven and sprinkle the finely chopped chives on top. Let the dip cool slightly before serving with crostini, crackers, or warm bread. Enjoy!
Notes
- Use fresh baby spinach for best texture and flavor; frozen spinach can work but must be fully drained and patted dry.
- Drain artichokes well to prevent the dip from becoming watery.
- Handle crab meat gently to retain big lump pieces.
- Broiling time can vary—watch closely to avoid burning cheese.
- Serve warm for the creamiest texture.
